Who can resist a garlic and herby, easy to make, big 'ol hunk of pork? This recipe couldn't be easier. Mix 4 minced garlic cloves in a bowl with 2 teaspoons fresh rosemary (or 4 teaspoons dried), 1 1/2 teaspoons of kosher salt (it's odd, isn't it, that kosher salt works so well with pork?), a teaspoon of olive oil, a generous amount of fresh ground black pepper and a couple of good shakes of white pepper.
Cut a few slits into the loin and then rub the mixture all over the pork roast, filling the knife slits with the stuff. Refrigerate for a few hours...have a glass of wine, light the grill...more to come...and the eggs.